Home » Mascarpone cream with blueberries and oranges

Mascarpone cream with blueberries and oranges

by Ada Parisi
5 min read
Crema di mascarpone ai mirtilli e arance candite

Are you looking for an easy to prepare dessert? Here it is: mascarpone cream with blueberries and candied oranges. Just crumble cookies, mix mascarpone, icing sugar, Cointreau and whipped cream and garnish with cranberries and candied oranges. The simplicity but is charged, because this cake – ready in 15 minutes or less – is really good.

Cointreau and candied orange smell the cream, Cranberries give the necessary acidity and crisp cookies give that which always like. Indeed, I recommend using very crisp cookies, with whole grain or rice crispies. You can of course replace blueberries with strawberries or raspberries, or season with cherries and peaches. If they come home unexpected guests, as it happened to me, This is a sweet success and no effort. Mascarpone cream with blueberries and oranges can also be customized, using another kind of fruit, For example,. Or flavoring the cream with citrus zest, beloved chocolate or vanilla.

If you love this kind of sweets, quick to do and delicious, have a look at all my RECIPES DESSERT SPOON. Mascarpone is perfect for filling creamy cakes like CHOCOLATE CAKE AND BERRIES or the amazing SPICY CARROT CAKE or the NAKED CAKE MASCARPONE AND BLUEBERRIES. And now I wish you good day, and don't forget to follow me on my YouTube channel!

Crema di mascarpone ai mirtilli e arance candite


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


250 grams mascarpone
150 ml of cream
1 teaspoon vanilla extract
2 tablespoons Cointreau (or more if you like)
70 grams of powdered sugar
fresh blueberries as required
candied orange zest just enough
Crispy cookies crumble as required


Work the mascarpone cheese with a spatula until soft, then add the Cointreau. Whisk the egg not too firm the cream with the icing sugar and mix slowly with mascarpone, making with the spatula a movement from top to bottom so as to incorporate as much air as possible.

Dice very small the orange peels and merge them with the mascarpone cream. Coarsely crumble cookies.

Alternate ramekins layers of crushed biscuits, fresh blueberries and mascarpone cream. Complete garnishing with blueberries and thin strips of candied orange peel and refrigerate until ready to serve. Bon appétit!

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Vera April 5, 2015 - 00:33

That sweet tooth!!
Happy Easter!
A hug

Sicilians creative in the kitchen April 5, 2015 - 09:54

Real dear thanks! Happy Easter to you too! A hug, ADA


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